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Name: Turkey with Walnuts
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: 3 -(up to); 12 oz Dried linguini or your; 4 Cloves garlic; skinned and; 1 c Walnut halves - with or; 2 -(up to); 8 Scallions sliced in thin;; 1/4 c Cup light-flavored olive oil; 2 c Skinless turkey meat in half; 1 -(up to); 1/2 c Chopped fresh parsley leaves

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INGREDIENTS

3 -(up to)
12 oz Dried linguini or your
4 Cloves garlic; skinned and
1 c Walnut halves - with or
2 -(up to)
8 Scallions sliced in thin;
1/4 c Cup light-flavored olive oil
2 c Skinless turkey meat in half
1 -(up to)
1/2 c Chopped fresh parsley leaves

Servings

INSTRUCTIONS

From: rbparker@henning.cfa.org (Ron Parker) Date: Tue, 20 Aug 1996 15:59:35 -0600 Source - Ron Parkers imagination Walnuts can be peeled by pouring boiling water over the pieces, letting soak for a few minutes, then removing the sking with a paring knife. This is tedious work, but the improved flavor is a reward. They taste great unpeeled too, so dont be guilted into peeling if you are impatient (hows that for guilting?). While peeling the nuts, bring 2-3 quarts of water to a boil and put in noodles. If nuts are peeled, pat dry with a towel. Heat oil in a skillet, add garlic and when golden, remove and discard. Add walnuts and fry over medium heat until just golden - do not burn them. Remove and set aside. Add meat to oil and toss while cooking until just done but still very tender, add scallions and parsley, stir until wilted, return walnuts, and remove from electric burner or turn off gas. Drain noodles, cover with mixture from skillet. This is also excellent with chicken of course, or even a firm fish that will not fall into flakes. JEWISH-FOOD digest V96 #004 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Turkey with Walnuts

3 -(up to)
12 oz Dried linguini or your
4 Cloves garlic; skinned and
1 c Walnut halves - with or
2 -(up to)
8 Scallions sliced in thin;
1/4 c Cup light-flavored olive oil
2 c Skinless turkey meat in half
1 -(up to)
1/2 c Chopped fresh parsley leaves

From: rbparker@henning.cfa.org (Ron Parker)    Date: Tue, 20 Aug 1996 15:59:35 -0600  Source - Ron Parkers imagination    Walnuts can be peeled by pouring boiling water over the pieces, letting  soak for a few minutes, then removing the sking with a paring knife. This  is tedious work, but the improved flavor is a reward. They taste great  unpeeled too, so dont be guilted into peeling if you are impatient (hows  that for guilting?).    While peeling the nuts, bring 2-3 quarts of water to a boil and put in  noodles.    If nuts are peeled, pat dry with a towel.  Heat oil in a skillet, add  garlic and when golden, remove and discard. Add walnuts and fry over medium  heat until just golden - do not burn them. Remove and set aside. Add meat  to oil and toss while cooking until just done but still very tender, add  scallions and parsley, stir until wilted, return walnuts, and remove from  electric burner or turn off gas.    Drain noodles, cover with mixture from skillet.  This is also excellent  with chicken of course, or even a firm fish that will not fall into flakes.    JEWISH-FOOD digest V96 #004    From the Jewish Food recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (94g)
Recipe Makes: 4 Servings

Calories: 3
Calories from Fat: 1 (33%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 4.3mg		0 %
Potassium 42.1mg		1 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.2g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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